How to Store Dried Vegetables

Growing a large garden produces fresh vegetables in season and provides the gardener with a source of economical nutrition. At harvest’s end, there’s no reason to throw your vegetables on the compost pile when you can dry and store them for use during the winter. By removing the moisture, you can safely store some vegetables for up to one year.

Difficulty: Moderate

Instructions

Things You'll Need:

• Glass jars (preferably dark glass) with lids
• Heat sensitive tape
• Hair dryer
• Plastic zip-type bags
• Labels
• Indelible marker

1. Dry your vegetables before storing. A dehydrator is preferable since it can dry several racks of food at the same time and it uses less energy than your oven. However, it is possible to use your oven to dry vegetables safely. Follow food safety guidelines when drying produce for later consumption.

2. Condition your dried vegetables before storing. Conditioning is an important safety measure since it redistributes residual moisture throughout the vegetables. Place dried vegetables in a large plastic container. Fill no more than 2/3 full. Place the container in a warm dry place and cover with a clean dishtowel. Stir or shake the dried vegetables every day for 10 days. If beads of moisture appear on the sides of the container at any point, return the vegetables to the dehydrator.

3. Sterilize the glass jars and lids and allow them to dry thoroughly. Check to make sure the lids are in good condition. You can use recycled jars and lids as long as the lid still fits snugly.

4. Pack the dried and conditioned vegetables lightly into the glass jars and put the lids on, fastening the lids snugly but not too tightly.

5. Wrap a piece of heat sensitive tape around the lid and jar where they meet.

6. Turn your hair dryer on the hottest setting and blow hot air on the tape until it shrinks, forming a seal between the lid and the jar.

7. Write the name of the vegetable on a label with an indelible marker and the date you packaged and sealed the vegetables.

8. Store the jars in a dark cool place for six to 12 months. When you open the jar, smell the contents and discard any vegetables that have an odd odor. In addition, do a quick visual inspection and discard any that show signs of mold.

9. Place dried conditioned vegetables in heavy zip-type plastic freezer bags and write the date and vegetable name on the front. Store in the freezer for six to 12 months.

Tips & Warnings

• You may reconstitute dried vegetables by placing them in a saucepan and covering them with water. Simmer them until tender. For uncooked vegetables, cover them with cold water and soak them for up to 90 minutes, depending on their size.
• Some flavor and texture changes will be apparent in the reconstituted vegetables, and they are best used in soups and stews. The calorie count will not change.

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